Ingredients
Method
Prepare the Medallions
- Trim any silver skin from the pork tenderloin. Cut crosswise into 3cm thick medallions. Place each medallion between plastic wrap and gently pound to 2cm thickness for even cooking.
Season and Coat
- Season the medallions generously with 8g salt and 4g black pepper. Dust lightly with 30g flour, shaking off any excess to ensure a light coating.
Sear the Pork
- Heat 30ml olive oil in a large skillet over high heat until shimmering. Add medallions in a single layer without overcrowding. Sear for 3 minutes until golden brown.
Cook Through
- Flip the medallions and cook another 3 minutes until just cooked through to 63°C internal temperature. Transfer to a plate and tent with foil.
Build the Pan Sauce
- Reduce heat to medium. Add 40g butter to the pan. Once melted, pour in 125ml chicken stock and 60ml white wine, scraping up all the browned bits from the bottom of the pan.
Reduce and Finish
- Simmer the sauce for 3 minutes until reduced by half and slightly thickened. Whisk in 15ml Dijon mustard until smooth.
Serve
- Return medallions to the pan briefly to coat with sauce. Transfer to serving plates, spoon remaining sauce over top, and garnish with 20g chopped fresh parsley. Serve immediately.
Notes
- Pounding the medallions to an even 2cm thickness ensures uniform cooking and prevents dry, overcooked edges while the center finishes
- The light flour coating creates fond on the pan bottom which becomes the flavorful base for the quick pan sauce
- Watch timing carefully as thin medallions cook fast—they should reach 63°C then rest to 65°C for perfectly juicy pork
- Pair with mashed potatoes, roasted vegetables, or a simple green salad to soak up the delicious mustard pan sauce